Name: Lemon herb roasted chicken breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 2 1/2 medium carrots, peeled and cut into sticks; 2 cloves garlic, minced; 1 tsp fresh rosemary, finely chopped; 1 tbsp lemon juice; 1 tbsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 cup quinoa; 1/2 cup water

Nutrition

Per serving

561 calories

Protein: 47g; 33% of calories
Carbs: 50g; 35% of calories
Fat: 20g; 32% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, salt, and black pepper.
Place the chicken breast and carrot sticks on a half-sheet pan. Pour the lemon herb oil over the chicken and carrots, tossing the carrots to coat. Roast for 25 to 30 minutes. Done when opaque in the center, 165°F.
While the chicken roasts, combine the quinoa and water in a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes before fluffing with a fork.
Serve the roasted chicken breast alongside the herb-flecked carrots and the fluffy quinoa.

Nutrition

Ingredients

Instructions

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